Double Chocolate Strawberry Muffins Food

KIDS CAN MAKE: HEALTHY SECRET STRAWBERRY CHOCOLATE-CHIP MUFFINS

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
• Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)
• Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
• Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

VEGAN DOUBLE CHOCOLATE STRAWBERRY MUFFINS

Steps:

• Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
• In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
• Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
• Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
• Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
• Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
• Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.

DOUBLE CHOCOLATE FUDGE MUFFINS

Steps:

• Pre-heat oven to 180c (fan forced) and lightly grease a muffin tray.
• Place butter and sugar into a microwave safe container and microwave for 3 minutes. Stir throughout (but don't expect the sugar to dissolve, it won't).
• Meanwhile sift flour, baking powder and cocoa into a bowl. Make a well in the centre and add the eggs and vanilla.
• Pour in the butter mixture and gently mix with a whisk until well combined. Don't over mix. It will be ready it starts to come away from the sides of the bowl.
• Spoon the mixture into the muffin tray, filling to the top.
• Place a piece of your favourite eating chocolate in the centre of each muffin.
• Bake on centre or lower shelf of oven for 20-22 minutes until just firm. Allow to cool for 10 minutes before removing from muffin tray.
• Enjoy! These can be served at room temperature,but are even better served warm with ice cream or whipped cream.

DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.
• In a medium bowl mix the egg, milk, butter and vanilla.
• Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.
• Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.
• Spoon into muffin tins that have been greased or lined with paper muffin cups.
• Sprinkle reserved white chocolate chips over the tops of the muffins.
• Bake for 20 to 25 minutes.

DOUBLE-CHOCOLATE MUFFINS

Steps:

• Heat oven to 375°F Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.